Creamy and Nutty Protein Nuggets – Gluten Free & No Bake

By Susan Arruda

YIELD: 28 balls

INGREDIENTS:

250 g/1 cup low fat cream cheese
½ cup chopped nuts (we used chopped walnuts)
½ cup natural peanut butter
½ cup skim milk powder (or protein powder)
¼ cup ground flax seeds
1/3 cup amaranth flour
¼ cup brown sugar
*1 tbsp. amaranth seeds 
½ cup unsweetened shredded coconut (reserve for rolling) 

*If you don’t like using seeds due to them getting stuck in teeth crevices, pulse-grind the seeds in a blender or food processor.

PREPARATION:

Mix all ingredients except for the coconut in a bowl.

Shape into small balls (cherry tomato size).

Roll into the coconut mixture.

Store your protein nuggets in the refrigerator.

VARIATION:

Roll in a mixture of unsweetened cocoa and coconut, OR add cocoa and/or chocolate protein powder for a chocolate flavoured treat.

 

Note: This recipe can also be prepared using protein powder.
However, the additional amount of protein would only add .6 grams per serving.
So, instead of the 3.0 grams of protein using skim milk powder, the yield would be 3.6 grams.